Dickey's Barbecue Pit


Restaurateurs find a 2nd career as financiers

A number of successful individuals and companies are trying the other side of investment negotiations.

Dickey’s Barbecue Pit puts the "E-" in team

Keeping a franchise system focused on the same priorities can be a challenge, especially when the chain is expanding at a dizzying clip, says Dickey’s Barbecue Pit President and CEO Roland Dickey Jr.

From smart appliances to simulations, restaurant owners and franchisors are looking to bring big data to the forefront of everyday operations.

What takes a notion from “that’s cool” to a smart, business-forward point of differentiation? We present 50 of the greatest on-trend ideas we’ve collected.

Women and millennials with children are particularly receptive to takeout, and touting bundled meals as an easy family dinner solution can help appeal to those groups.

Traditional barbecue fare made with secret family recipes for lunch and dinner

Ways to convince employees that franchises are local businesses.

A special task force is tackling such duties as negotiating third-party deals systemwide.

The dash for off-premise business is taking a detour around third-party delivery. Meanwhile, Amy Poehler isn't making restaurateurs laugh, R&D kitchens are cooking up some unusual new products, and the drug epidemic is prompting some controversial changes in operations.

The new attention-getters have less to do with the food than the quantities in which it's served.

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